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Seminar
Highlights Facts About MSG Benefit And Safety
Participants Learn About Umami - The
Fifth Food Taste
[Hong
Kong - 28 February 2002] Hong Kong health
and nutrition professionals today attended
a seminar on monosodium glutamate (MSG)
safety and learnt about Umami, the fifth
taste associated with glutamate.
Organized
by the AJINOMOTO CO., (H.K.) LTD., speakers
included Professor Marcel Lie, Chair Professor
of Chemistry (Fats and Oils) at the University
of Hong Kong, Dr. John Prescott, Associate
Professor at the University of Otago in
New Zealand and Ms Kumiko Ninomiya, Manager
of Scientific Affairs at the AJINOMOTO head
office in Japan.
Prof.
Lie opened the seminar by explaining that
MSG is a common flavour enhancer used to
bring out the very best in food. He noted
that MSG is a water soluble, pure, white,
crystalline form of glutamate.
Monosodium Glutamate (MSG) Considered
Safe and Natural
MSG
is considered safe with no inherent difference
between naturally occurring glutamate and
MSG.
Ms
Ninomiya explained, "MSG has been used
safely and effectively for almost a century
and hundreds of studies have provided a
clear picture in this respect. In 1995,
the American FDA reaffirmed the safety of
MSG as a food ingredient and the Council
of Scientific Affairs of the American Medical
Association issued a resolution in 1992
supporting MSG's safety."
As
a naturally occurring amino acid, glutamate
is essential for life and metabolic functions.
It makes up about 1.4kg of the human body
and is present in vital tissues and organs
including the muscles, liver, brain and
kidneys. Our bodies create about 50 grams
of free form glutamate daily.
The
Umami Taste in MSG
Glutamate
is also responsible for the Umami taste
that is found in certain foods including
cheese, eggs, meat and mother's milk. Often
described as "brothy" or "savoury",
this flavour follows on from the other four
tastes known as bitter, salty, sour and
sweet.
Professor
Kikunae Ikeda of the Tokyo Imperial University
first discovered the Umami taste in 1908
by isolating the substance from seaweed.
Recent studies at the University of Dunedin
show that, because of this Umami flavour,
the addition of MSG to suitable foods always
improves taste acceptability.
Dr.
Prescott explained, "In test groups
with subjects holding a generally negative
attitude towards MSG, preference for foods
with additional MSG was consistently higher
than for food without MSG, even when the
content of the food was known."
In
addition to the findings on taste, there
is growing evidence that glutamate may act
as an energy source similar to sugars and
fats. Dr. Prescott noted that our preference
for glutamate in foods could reflect the
energy value the food provides and the presence
of glutamate in food is signaled through
the Umami taste.
AJINOMOTO and Good Manufacturing Practice
As
part of her presentation, Ms Ninomiya discussed
the manufacturing process for Ajinomoto
MSG. She said, "Like beer, soya and
vinegar, Ajinomoto's MSG is naturally produced
by fermentation, using corn, sugar cane,
rice or sago as ingredient. The company
ensures strict quality control in producing
high quality MSG which differentiate Ajinomoto
from other."
AJINOMOTO
was founded in 1909 and makes MSG under
strict conditions using natural sources
such as sugar beet, potatoes, corn and tapioca.
Ms Ninomiya explained that the company has
developed their fermentation methods over
a period of many decades into a highly advanced
process.
AJINOMOTO
has grown rapidly through its expertise
in fermentation technologies and is now
an established food products manufacturer.
It is also the world's leading producer
of amino acid-based related products and
pharmaceuticals.
Today
AJINOMOTO has a global network that covers
22 countries and regions. These include
105 manufacturing plants in 15 countries
and regions with 56 of these plants in Japan
and 49 in other countries covering the United
States, Europe and Asia.
About AJINOMOTO
AJINOMOTO
set up its representative office in Hong
Kong in 1927 and in 1979 Ajinomoto Co.,
(HK) Ltd. was founded. Based on the motto,
'High Quality & Good for Health', today
the company continues to develop its market
presence in Hong Kong and actively sponsors
food and health related activities in the
SAR. Ajinomoto Co., (HK) Ltd. also markets
Ajinomoto product range as well in China.
The
company's product range in Hong Kong include
seasonings such as AJI-NO-MOTO, HON-DASHI,
AJI-SHIO-PEPPER, AJI-SHIO-CHILLI and AJI-SHIO-SALT;
nutritional drinks including AMINO GEAR
and CALPICO WATER; sweeteners such as PAL
SWEET and SLIM UP; and frozen foods including
the top-selling JAPANESE FRIED DUMPLING,
TENDER FRIED CHICKEN and YAKITORI.
For
further information visit: www.ajinomoto.com.hk
For
further inquiries, please contact:
Ajinomoto Co., (HK) Ltd
Ms. Elna Yau
Tel: 25342803
Fax: 25342899
Email: elna_yau@ajinomoto.com.hk
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